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    Pumpkin Snickerdoodle Muffins

    An inviting blend of warm  spice and delicately sweet , these Pumpkin Snickerdoodle Moffer a punched-up autumn flavor profile. Best of all, the stir-together batter can be whipped up in a flash and the  Streusel can be made ahead, supplying the perfect baked good when you need to make something delicious on the fly. 2½ cups (313 grams) […] LEGGI TUTTO

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    Perfectly Moist Chocolate Muffins

    Moist, chocolatey and delicious – these easy chocolate muffins are sure to become a favorite with all your friends and family. The perfect breakfast or snack, this recipe is better than the bakery!
    Love chocolate? You HAVE to try my Ridiculous Chocolate Cake. It’s everyone’s favorite!

    Table of Contents

     What’s the Secret to Moist Chocolate Muffins? 
    Big, rich, moist double chocolate muffins, like the kind you see at the bakeries are really easy to make at home. The are a decadent treat with a cup of coffee or milk in the morning, or even rich enough to be enjoyed as a dessert. I use a combination of whole milk and full fat sour cream in this recipe, along with oil to really make these the most moist muffins ever. Also I share some tips and tricks below that really make this chocolate muffin recipe the best!

    What You’ll Need To Make Chocolate Muffins:
    All purpose flourUnsweetened cocoa powderBaking sodaKosher saltGranulated sugar. I have made these muffins with light brown sugar as well. I haven’t noticed a difference in taste, but the texture is a bit heavier. Whole milkOptional – instant coffee granulesSour cream. If you don’t have sour cream you can use buttermilk as a substitute. But don’t use buttermilk as a sub for the whole milk! You could also use plain Greek Yogurt as well. Large eggsVanilla extract Vegetable oil or Canola oil. You could use melted butter in place of the oil, but this can end with a slightly drier texture, in that butter has water content and oil does not. In the baking, the water will absorb and evaporate, taking moisture along with it. Semi-sweet chocolate chips. You could even use chocolate chunks, chopped chocolate, or mini chocolate chips.

     How to Make Chocolate Muffins 
    Preheat the oven to 350°F. Line a muffin pan with cupcake liners. Set aside.In a large bowl whisk together the flour, cocoa powder, baking soda, salt, and granulated sugar. Set aside.In a medium bowl whisk together the milk, sour cream, eggs, vanilla, and vegetable oil until smooth. Pour the wet ingredients into the dry ingredients and using a rubber spatula, fold together until just combined. Add in most of the chocolate chips, reserving a handful to press into the top of the batter before baking, and stir to combine.Using a large cookie scoop (1/4 cup) fill the muffin tins almost to the top. Bake for 18 – 20 minutes until the centers are set.Allow the muffins to cool in the pan for 5 minutes and then transfer to a wire rack.Serve warm or at room temperature.
    Equipment You Will Need:
    Muffin tin. I use a standard sized muffin tin for this recipe that yields 16 muffins. You can bake jumbo muffins using this recipe if you prefer. You will need to increase the bake time to 25 – 30 minutes. You can also make mini muffins suing this recipe. Just line the pan with mini muffin liners and bake for 10 minutes. Large cookie scoop. I find that using a cookie or ice cream scoop to portion out the dough makes filling cupcake liners very easy!Good Chocolate. I love my Callebaut chocolate chips, and they are perfect in this recipe. Cupcake Liners. I love these parchment paper liners that I get on Amazon. If you prefer not to use liners, make sure you are coating the muffin cups in the pan with nonstick spray. 

    Tips For Success
    Use room temperature ingredients! These muffins work best if baked with all room temperature ingredients. The bake time will be more exact, as well as they will raise and create even domes if all the ingredients are the same temperature.Don’t over mix. The key to this recipe, as with most baking recipes is don’t over-mix the batter.To create the most tender muffins you don’t want too much gluten to form creating chewy, gummy, and tough muffins. Think about the texture of a muffin: you want a very moist crumb. Don’t over mix!You can add coffee granules for a deeper chocolate flavor. You see with a lot of chocolate cake recipes the use of coffee. And it’s an option here! You shouldn’t really be able to taste the coffee, it will just enhance the flavor of the chocolate. When I use coffee in this recipe I stir it into the milk and dissolve it, before mixing the wet ingredients.  If you are looking to really amp up the chocolate in this recipe use dark or dutch process cocoa powder for a more intense chocolate base. And of course, don’t over-bake these. When the tops are just set, they will be done baking. You can insert a toothpick in the center to check. A few moist crumbs should stick to the toothpick. The longer you leave them in the oven after that, the drier they will get. How To Make Muffins Less Dry? This is a common problem with chocolate muffins especially and it’s an easy fix! Make sure to measure your cocoa powder and flour properly, using the spoon and sweep method. Also like I said before don’t over bake!

    How to Store Them
    These muffins are great if stored at room temperature in an airtight container for up to 3 days. You can also freeze them in an airtight container in the freezer for up to 30 days for best freshness. 
    More Muffin Recipes to Try:

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    Perfectly Moist Chocolate Muffins

    Author: Shelly

    Prep Time: 10 minutes

    Cook Time: 20 minutes

    Total Time: 30 minutes

    Yield: Yield: 16 standard sized muffins

    Category: Muffins

    Method: Oven

    Cuisine: Breakfast

    Description

    These Perfectly Moist Chocolate Muffins are the perfect sweet treat with coffee!!

    Ingredients

    Scale
    1x2x3x

    1 3/4 cup all purpose flour
    2/3 cup unsweetened cocoa powder
    1 teaspoon baking soda
    1 teaspoon kosher salt
    1 cup granulated sugar
    1/2 cup whole milk, room temperature
    Optional – 1 tablespoon instant coffee granules *see note
    3/4 cup sour cream, room temperature
    2 large eggs, room temperature
    2 teaspoons vanilla extract 
    1/2 cup vegetable oil
    2 cups semi-sweet chocolate chips

    Instructions

    Preheat the oven to 350°F. Line a muffin tin with cupcake liners. Set aside.
    In a large bowl whisk together the flour, cocoa powder, baking soda, salt, and granulated sugar. Set aside.
    In a medium bowl whisk together the milk, sour cream, eggs, vanilla, and vegetable oil until smooth. Pour the wet ingredients into the dry ingredients and using a rubber spatula, fold together until just combined. Add in most of the chocolate chips, reserving a handful to press into the top of the batter before baking, and stir to combine.
    Using a large cookie scoop (1/4 cup) fill the muffin tins almost to the top. Bake for 18 – 20 minutes until the centers are set.
    Allow the muffins to cool in the pan for 5 minutes and then transfer to a wire rack.
    Serve warm or at room temperature.

    Notes

    *Instant coffee in this recipe will enhance the chocolate flavor. If using, dissolve the granules into the milk before mixing the wet ingredients together. 
    Store airtight at room temperature for up to 3 days. Freeze airtight for up to 30 days

    Keywords: cookies and cups, chocolate muffins, muffin recipe

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    Butter Swim Biscuits

    Every household needs a great biscuit recipe. Let these heavenly Butter Swim Biscuits be yours! Baked golden in butter, these homemade buttermilk biscuits are soft, flaky and moist with crispy edges.
    If you love biscuits, don’t forget to try my Skillet Biscuits recipe. They are an ALL TIME favorite in my house!

    Table of Contents

    Soft and Buttery Homemade Biscuits
    These biscuits are literally swimming in butter. Butter underneath, butter on top, made with buttermilk – all this to say, these homemade biscuits taste DELICIOUS. Soft butter swim biscuits are one of our favorite sides. These buttermilk biscuits are tender and moist beneath a buttery, crisp surface, ready in 30 minutes or less! Sweet enough to spread with jam for breakfast, yet also perfect for soaking up the savory flavors of chilis and stews.
    What’s Special About Butter Swim Biscuits?
    What is a butter swim biscuit, you ask? These classic biscuits are special in that they’re exceptionally moist, soft, and full of flavor. This is because they’re cooked in butter that steams as the dough bakes, trapping pockets of air inside. Thanks to these air pockets, as the dough cools off, you’re left with a biscuit that’s crazy-light and flaky in texture. I like to think of a butter swim biscuit as a croissant’s hearty, pan-baked, low-maintenance cousin.

    Ingredients You’ll Need
    You’ll need just six ingredients to make these simple and incredibly tasty butter swim biscuits from scratch. Here’s an overview, with the full details waiting in the recipe card:
    Butter: I use salted butter for this recipe for the extra flavor. All Purpose Flour: I use regular all-purpose flour for the most consistent results.Baking Powder: You can’t have light, fluffy biscuits without it!Granulated Sugar: Sugar gives these buttery biscuits just a hint of sweetness.Kosher SaltButtermilk: Buttermilk brings all its glorious sweet-tangy flavor to these butter swim biscuits. You can use store bought buttermilk, or see the tips section later on for an easy substitute.
    How to Make the Best Buttermilk Biscuits
    This flaky biscuit recipe is SO easy. I can’t wait for you to try it for yourself. Here’s what you need to do:

    Melt the Butter: First, you’ll warm up the pan and melt the first butter layer. While you prepare the biscuit batter, place the cubed butter into a 9×9 baking pan and pop the pan in the oven while it preheats. Make sure to check on it every so often, to make sure the butter doesn’t overheat.

    Make the Batter: Whisk together the dry ingredients, and then add in the buttermilk. Use a wooden spoon to bring the batter together into a stick dough. Be careful to not over mix!

    Assemble the Biscuits: Take your pan with the melted butter out of the oven, and transfer the biscuit dough into the pan over top of the butter. Spread the dough out to the sides using a spatula or the wooden spoon from earlier. Lastly, cover the top of the biscuit dough with additional melted butter – this helps the dough bake up all delicious and golden.

    Bake: Before you place the biscuits into the oven, use a knife to cut the unbaked dough into 9 even-sized squares. Finally, you’ll send your butter swim biscuits back for a quick dip in the oven (about 20 minutes or so), until the tops are crisp and golden brown.

    Tips for Success
    These butter swim biscuits are some of the most fluffy and delicious biscuits I’ve ever tasted. Here are some tips to make sure yours come out just as irresistible:
    Don’t Burn the Butter: Not all ovens are the same, so keep an eye on your butter while it’s melting in the baking pan. You don’t want boiling butter, just nicely melted.Serve Warm: These biscuits are best served warm from the oven, or at least warmed back up before serving to really taste the buttery goodness.Use a Different Pan: If you prefer a thicker biscuit, you can bake these in an 8×8 pan. Just follow the recipe as directed and increase the baking time to 20 to 23 minutes instead. See the variations section below for more ways to adapt this recipe!No Buttermilk in the Fridge?: No problem. You can make an easy substitute by combining 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it rest for 5 minutes and voila! Buttermilk in a pinch.

    Variation Ideas 
    Sure, these biscuits are living their best life just as they are. But mixing it up a little never hurts. Here are some variation ideas for butter swim biscuits:
    Thicker Biscuits: As mentioned in the section above, making this recipe in an 8×8 baking dish will yield a thicker biscuit. Don’t forget to increase the baking time!Herbed Butter Biscuits: Stir your choice of fresh herbs into the butter before melting and baking. Good options are thyme, rosemary, tarragon, and fennel seeds.Gluten Free Biscuits: These buttermilk biscuits can easily be made gluten free by swapping the regular all-purpose flour for gluten free flours.

    Serving Suggestions
    If the thought of these butter swim biscuits has you salivating already, just wait until you see them in action. Here are some simple and scrumptious ways to enjoy your butter biscuits:
    Serve these at breakfast sliced open and smeared with fruit jam or preserves, or drizzled with maple syrup.Use these biscuits to make extra buttery, mini breakfast sandwiches. Top them with an egg cooked to your liking, along with crispy bacon and melted cheese. Or use these biscuits in place of the Hawaiian rolls in this recipe for Maple Sausage Breakfast Sliders. Send your biscuits swimming again, this time in white sausage gravy, for easy homemade biscuits and gravy.These buttery crisp biscuits are wonderful to serve with hearty soups, stews, chili, and saucy dishes as a way to mop up all the flavor. We love to serve them with Old Fashioned Brunswick Stew, Chunky Beef Chili and Slow Cooker Beef Tips.  They’re also just as delicious as a bread side next to Crockpot Mashed Potatoes, Crispy Air Fryer Chicken Tenders, and Air Fryer Asparagus or other roasted veggies as a family-friendly meal. Enjoy these biscuits topped with Apple Cider Caramel Sauce for a sweet and buttery treat. 

    Storage and Reheating
    Leftover butter swim biscuits are easy to keep in the fridge for up to 4 to 5 days. Just place them in an airtight container, and reheat them whenever you’re craving something buttery and delicious (in my case, this is all the time, but I digress).
    To reheat the biscuits, pop them back into the oven on low for about 10 minutes until they’re warmed through. Otherwise the microwave can speed things up, just reheat the biscuits on high for 30 seconds or so.
    Can I Freeze These?
    Yes! To freeze these butter swim biscuits, I like to wrap them individually in foil or plastic wrap, and then place them together into a freezer bag. When stored airtight, they’ll keep frozen for up to 2 months. Thaw the butter biscuits in the fridge overnight or on the countertop for a bit before reheating and serving.
    More Easy Bread Recipes

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    Butter Swim Biscuits

    Author: Shelly

    Prep Time: 10 minutes

    Cook Time: 20 minutes

    Total Time: 30 minutes

    Yield: 9 biscuits 1x

    Category: Bread

    Method: Oven

    Cuisine: American

    Description

    Baked golden in butter, these heavenly Butter Swim Biscuits are soft and moist with crispy edges. The ultimate buttermilk biscuit recipe!

    Ingredients

    Scale
    1x2x3x

    1/2 cup salted butter, plus additional melted butter for pouring on top of the batter
    2 1/2 cups all purpose flour
    4 teaspoons baking powder
    4 teaspoons granulated sugar
    2 teaspoons kosher salt
    2 cups buttermilk

    Instructions

    Place butter in a 9×9 pan. Turn the oven to preheat to 450°F. Place the pan in the oven as it preheats allowing the butter to melt and the pan to heat up.
    In a large bowl whisk together the flour, baking powder, sugar, and salt.
    Add in the buttermilk and using a wooden spoon, stir together to combine. A sticky dough will form.
    Remove the pan from the oven when the butter has melted and spread the dough on top of the melted butter in the pan. Use the spoon or a spatula to evenly spread the dough out to the sides of the pan. Cover the top of the batter with additional melted butter, this helps the top bake up golden.
    Using a knife cut the raw dough into 9 biscuits before baking. Place the pan back in the oven and bake for 18 – 20 minutes until golden brown.

    Notes

    Best served warm.
    You can also bake these in an 8×8 pan for a thicker biscuit. Follow the instructions as written but increase the bake time to 20 – 23 minutes.

    Keywords: buttermilk biscuits, butter biscuits, homemade buttermilk biscuits

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